Spanish Tuna Empanadas

For the party I had a couple of weeks ago, I made Spanish Tuna Empanadas. I found a similar recipe in Bon Appetit (which had an amazing set of articles a in May). I first liked the recipe because it called for the whole thing to be made with two sheets of puff pastry which is sliced after being cooked. (I like to be a lazy cook when I can.)

Spanish Tuna Empanadas

1 package of puff pastry


1 Tbsp Olive Oil
1/2 chopped onion
1/2 chopped bell pepper (I used a red bell pepper)
2 garlic cloves
2- 6 oz cans of tuna in olive oil
3 sliced hard boiled eggs
16 oz sliced proscuitto
1 egg

Set out the puff pastry to thaw.

Preheat the oven to 450 F.

Heat the olive oil in a skillet. Add the onion, bell pepper, and garlic and cook until softened. Put the mixture into a bowl. Drain the tuna and add to the bowl. Add the sliced hard boiled eggs. Gently combine.

Spray a cookie sheet with cooking spray or olive oil. Put one opened puff pastry and put it on the cookie sheet. Layer the proscuitto on the puff pastry, leaving a one inch border. Top with the tuna mixture. Crack the egg into a separate bowl for an egg wash. Brush the border of the puff pastry with the egg. Open the other puff pastry and cover the whole mixture. Fold up the bottom border of puff pastry over the top. Cover the top of the empanada with the egg wash. Cut slits in the top of the empanada to allow steam to escape.

Bake the empanada for 20-25 minutes.

Allow the empanada to cool and slice into 8-10 rectangles.

Can be served hot or at room temperature.

This would have been even better with a layer of manchengo cheese covering the tuna mixture.